Vegetarian Chilli with Coriander Yoghurt
This vegetarian chilli combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.
Join the Cookery School for their Plant Based Kitchen course and discover more ways of packing plant protein into meals at home!
(SERVES 4)
1 onion, finely chopped
3 cloves garlic, finely chopped
1 medium carrot, diced into 2cm cubes
300g butternut squash, diced into 2cm cubes
2 peppers (red, yellow or both)
1 heaped tsp smoked paprika
Generous pinch of chili powder
1 medium chili, finely chopped
1 tbsp organic tomato pureé
1 can organic chopped tomatoes
1 can organic kidney beans, rinsed
3g fresh kale, leaves picked from 3 big stalks and roughly chopped
CORIANDER YOGHURT
150g natural yoghurt
10g fresh coriander, finely chopped
¼ tsp ground coriander
Twist of salt
Lemon juice, to taste
Put the onion and garlic into a pan with 1 tbsp of olive oil and sweat over a medium heat for 1-2 minutes. Next, add the carrot, butternut squash, peppers, spices, fresh chili and tomato paste then put the lid on the pan and gently sweat for a further 5 minutes.
Add the chopped tomatoes and kidney beans and stir everything together. Return the pan to the heat and simmer gently for a further 20 minutes until thick and flavorsome. Season well to taste with salt and lots of fresh cracked pepper. A few minutes before serving, add in the chopped kale and simmer until wilted.
To make the coriander yoghurt, simply combine all of the ingredients together, adjusting the salt and lemon to taste.
Serve as it is, with rice or baked potatoes and with a big spoonful of yoghurt over the top.
